NourishmentfortheBodyandSoul
TheRemedyKitchen
LoveistheDrivingForce
Asaculinaryteam,itisourmissiontoserveourguestsmeals madewithrealfoodthatarebothnutritiousanddelicious.We alsoknowthemostbeautifullycuratedmenuisn'tcomplete withoutthemostimportantingredient Love Ourdesireisfor peopletocomeintoaspacewheretheyenjoytheatmosphere andservicejustasmuchasthemeal
Overthepastyear,wehavebeenfortunateenoughtoserve veteranswhoareparticipatinginourWarriorWeekandWarrior PATHHprograms Ithasbeenanabsolutepleasuretogetto knoweachincredibleparticipant.Ourhopeistocontinueto developthoserelationships.
Oneofthewayswewouldlovetostayconnectedwithyouis throughamonthlynewsletterwecall,TheRemedyReport.Every monthyou'llgettheinsidescooponrecipesfromChefCollins, learnsomeofChefChris'sbakingsecrets,andsomuchmore!We hopethatinthisnewsletteryoufindinformationaboutfood thatwillhelpnourishyourbody,andfindjoyandinspirationto helpnourishyoursoul
IgrewupinGeorgia,wheregoodsouthern“sticktoyour ribs”comfortfoodisthetypeoffoodenjoyedbymost. Forthemajorityofmylife,Ididn’treallyhaveanyregard forhealth&nutrition Iidolizedfood Itwasmyfriendand mycomfort.ItwasthefirstthingIthoughtaboutwaking up,andthelastthingIthoughtaboutbeforebed. Many times,foodandI,wewouldjustsitandenjoyeachother untilithurt.Itwouldputmedownandthenkeepme downmakingmethinkIneededmoretofeelbetter
I’vestruggledwithcarryingaroundextraweightformostofmylife Itdoesn’tmeanI’vealwaysbeen “unhealthy,”butIhavehadperiodsofmylifewhenI’vebeenonmedications,struggledtosleep, constantlyfelttired,andevenattimes,struggledtowalkupaflightofstairs.
Nutritionhasbecomeacomplicatedword.The“D”word(diet)hasbecomeawordofdread.Eventhenew word,“lifestyle,”isbeginningtogetabadreputation Therearesomanydietsandlifestylechanges advertisedtouseverysingleday Withoutdoingalotofexhaustiveresearch,it’shardtoknowwhatto pursuewhenwantingtomakeachange Idon’thavealltheanswers,butIdohavemylifeexperiencesto share.
ImetZacBrownjustover10yearsagoandalotofmypastideasandfeelingsaboutfoodchanged.He playedamajorroleinmydiscoveryaboutthevalueofhealthandnutrition.Myloveforfoodhasgrown tremendouslysinceI’veknownhim TheloveIhaveforfoodnowismorerichandwholesome,morelifegiving MyknowledgeofnutritionhaswidenedsignificantlythroughmyresearchandconnectionsI’ve madewhileworkingatCampSouthernGround.
Ihavelearnedthatthekeytohealthandnutritiondoesn’tultimatelyhaveanythingtodowithfood orevenexercise,butonwhereyourmindandheartisonthematter.Inowunderstandtherolefood shouldplayinmylife,thatitshouldn’tcontrolme.Iamadailyworkinprogress,butIhaveanew lastingfreedomtopursuewellness.Foodisawonderfulgift,givenforustoenjoy.Eatingcertain foodsgivemeenergyandstrengthenablingmetothinkclearerandsharper.Isleepbetteratnight, certainachesandpainshavegoneaway,andIamworkingtowardseliminatingmymedication completely.
Myfavoritethingaboutfoodisthatit’sanincredibleconduittofellowship andbuildingcommunity.ItissoimportanttomeandourentireteamatCamp SouthernGroundthatweshareourexperiencesandourloveforservingreal nutrient-densefoodtoempowerotherstojoinusinanewlifeofwellness, community,andlove.
OurphilosophyatCampSouthernGroundissimple,wecallit“TheRemedy.” LOVEISTHEREMEDY!Iliketosayitlikethis-loveistheremedyforthesoul, andloveisthe“secretingredient”weputintoeverythingwecookandeat No matterwhoyouare,orwhatyourstoryis,comeonthisjourneyoflove,joy, andwellnesswithus!
RemedyKitchen RecipeoftheMonth
SauteedSwissChardwithLentilsandFeta
Directions
Ingredients
2 tablespoons Olive Oil
1/2 cup Yellow Onion, Small
Diced
2 Garlic Cloves, Minced
1 cup Lentils, Brown or Green
2 cups Water
1 Bunch Swiss Chard
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper, Freshly Ground
4 teaspoons Red Wine Vinegar
1/2 cup Feta Cheese, Crumbled
Heat 1 tablespoon of the oil in a medium saucepan over medium heat Add the onion and garlic, season with salt and pepper, and cook until softened, stirring occasionally (about 5 minutes) Stir in lentils and add the water Increase the heat to high and bring to a simmer Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces Place in a small bowl and set aside Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside
Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes Stir in the red wine vinegar and reserved lentil mixture until evenly combined Remove from the heat and allow to cool slightly, about 3-5 minutes. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.
Chef
Tips
Fun Fact/ Did You Know??
Lentils are a complete food They have protein, fiber, vitamins and minerals Adding green or brown lentils to sautéed chard makes a filling, healthy side dish or even entree Serve it with a piece of grilled chicken or baked fish for a nutritious and delicious meal Swiss chard comes in many varieties and colors including rainbow chard, which is not a variety itself but a mixture of various colors. Any type of Swiss chard will work in this recipe. Look for brown or green lentils. If you substitute French green (or Puy) lentils, you’ll need to add a bit more water and allow for a longer lentil-cooking time.
RemedyKitchen RecipeoftheMonth
RoastedStrawberryCupcakes withToastedMarshmallow
Ingredients
Cupcake
1 ¾ c GF Flour
1 c Brown Sugar
½ tsp Salt
1 tsp Baking Soda
¼ c + 2 Tbsp Canola Oil
1 Tbsp White Vinegar
2 tsp Vanilla
1 c Cold Water
Directions
Strawberries
Strawberries
1 pt Strawberries
1 Tbsp Sugar Lemon Juice
Marshmallow
½ c Aquafaba (liquid from a can of unsalted chickpeas)
1 tsp Vanilla Extract
¼ tsp Cream of Tartar
¾ c Powdered Sugar
Wash your strawberries then cut off the tops and discard. Slice them in half and place on baking sheet covered with parchment paper Squirt the strawberries with lemon juice and sprinkle sugar on top Roast at 375 for 10 mins (flip halfway) Let strawberries cool and then chop Once your batter is in muffin tins, place strawberries in the batter.
Cupcakes
Preheat oven to 350 and spray muffin tins or fill with liners. Combine flour, brown sugar, salt, and baking soda, whisk together. Once combined, create 3 wells. Pour vinegar in well 1, oil in well 2, and vanilla in well 3 Pour cold water over top and mix by hand until well mixed Immediately pour into muffin tins, add strawberries, and bake for 20-25 mins
Marshmallow
Add aquafaba, vanilla, and cream of tartar a large bowl or the bowl of a mixer. Use the mixer to beat the liquid for about 1 minute, or until it starts to get fluffy. Very slowly sprinkle in the powdered sugar a spoonful at a time while the mixer is on Continue to beat for about 10 minutes, or until stiff peak is formed When you lift the beater, the fluff should look glossy and hold a stiff peak, even if you jiggle the bowl the peak should stay as is It may take more or less time depending on your mixer and brand of aquafaba
What'sinSeason?
Fun Foods to Look Out for in the Spring
Spring is headed our way ! Soon we ' ll be saying hello to the sunshine , which will not only be exciting for those of us who enjoy soaking up the sun , but also means that gardens will start producing fresh fruits and vegetables . Here ' s just a few fruits and vegetables that will be in season this spring . They all have incredible health benefits and can be used in a fun variety of ways !
SwissChard
Benefits:
Rich with Vitamin K and minerals, swiss chard can support bone health and help maintain healthy blood pressure
How to eat it:
This leafy green can be sauteed and scrambled into eggs added to a mixed green salad, or blended into hummus for a tasty snack You can also cut the ends and pickle them
Mangoes
Benefits:
Full of Vitamin C and betacarotene, mangoes can boost immunity and help improve eye health
How to eat them:
From a refreshing snack, to garnishing your fish or chicken to delightful ingredient in salsa, mango is very versatile You can also use it in desserts like sticky mango rice
Asparagus
Benefits:
A good source of fiber and Vitamin B-12, asparagus can help with digestion as well as prevent cognitive impairment
How to eat it:
Whether blanched and shocked, sauteed or roasted asparagus is a great side dish or an incredible salad topping You can also use the ends to make a delicious creamy asparagus soup
